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KMID : 0380620150470030401
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 3 p.401 ~ p.404
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Development of Sandwich ELISA for the Detection of Pork in Processed Foods
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Back Su-Yeon
DO Jung-Ryong
Shon Dong-Hwa
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Abstract
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A sandwich ELISA (sELISA) to detect pork in processed foods was developed using goat anti-pig IgG antibodies. From the sELISA standard curve, the detection range of pork was 3-1,000 μg/mL. The cross-reactivity between the pig IgG antibodies, pork, and other meats (beef, chicken, fish, and crustaceas) was 100, 0.18, and 0%, respectively. When pork was heated for 10 min, the mean assay recoveries of pig-IgG were 79-32% at 60-70oC and less than 0.11% at 80oC or higher. When pork was spiked into cream soup, weaning food, fish paste, and sauce, the mean assay recoveries were 8.8, 45, 36, and 39%, respectively. In 12 commercial processed foods, the assay results coincided qualitatively with the food labels on the packages.
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KEYWORD
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pig immunoglobulin G, enzyme-linked immunosorbent assay, processed food
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